Shred the carrots, manually or in a food processor, using the shredding blade. Place in a large bowl. Peel, quarter and slice the daikon, add to the bowl.
In a small bowl, combine the lemon juice, cumin, cinnamon and salt, and stir to mix. Stir in the olive oil. Reserve.
In a small saute pan, place the pumpkinseeds and put them over medium-high heat. Swirl until the seeds start to pop and smell toasty. Transfer to a bowl to cool.
Add the tart cherries and reserved dressing to the carrot mixture, and toss to mix. Serve topped with pumpkinseeds.